A Comprehensive Processing of Rice Bran as a Multicomponent Resource

Pruksasri, Suwattana; Novalin, Senad

doi:10.1007/s12649-017-9905-1

Cited by 5 publications

(4 citation statements)

References 26 publications

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“…By applying a relatively simple liquefaction step at 95 °C, pH 2 for 2 h, centrifugation including a subsequent ultrafiltration (3 kDa), the production of soluble and insoluble dietary fiber as well as minerals should be possible. However, as reported previously, during the disintegration, monomeric sugars are produced and need to be taken into account. The results obtained based on the process combination are shown in Table .…”

Section: Resultsmentioning

confidence: 93%

“…The starch/glucose enzymatic extraction is a relatively simple process, as described previously. 2 By applying -amylase, amyloglucosidase and separation by centrifugation, an extract was obtained and used for algae cultivation. During this process, around 30% of the rice bran dry matter was dissolved.…”

Section: Starch/glucose Enzymatic Extraction and Algae Cultivationmentioning

confidence: 99%

“…For example, one problem comprises the remaining wet cake after extraction, which is of low value and usually needs to be dried, consuming a considerable amount of energy. Therefore, as discussed previously, the entire utilization of rice bran is necessary to enable new areas of application. In this case, at least one part of the raw material needs to be disintegrated.…”

Section: Introductionmentioning

confidence: 99%

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Transformation of rice bran into single‐cell protein, extracted protein, soluble and insoluble dietary fiber, and minerals

2019

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BACKGROUND It is evident that, during the conversion of agricultural sidestreams into valuable substances, a complete utilization is necessary for economic reasons. The present study investigated the transformation of defatted rice bran into proteins (single cell and extracted protein), soluble and insoluble dietary fiber, and minerals. RESULTS In a process chain, starch/glucose was enzymatically extracted and converted into single cell protein (Chlorella sorokiniana). Then, rice bran proteins were extracted and partially precipitated. The remaining liquid was ultrafiltered (3 kDa) to obtain a further protein fraction and minerals. The protein fraction contained a considerable amount of soluble dietary fiber. With these steps, around 69% of the rice bran was transformed, resulting in three protein fractions with an average purity of approximately 45% and minerals with a purity of approximately 63%. In a subsequent process, the remaining cake was disintegrated at 95 °C and pH 2. A further 12% of the rice bran could be liquefied. After centrifugation, the supernatant was subjected to ultrafiltration (3 kDa) to obtain soluble dietary fiber in the retentate and minerals in the permeate. However, only around 2% of the rice bran was converted into soluble dietary fiber, whereas the remainder comprised a mixture of minerals and monomeric sugars. CONCLUSION The process chain can be rearranged and optimized especially to increase the output of soluble dietary fiber and proteins as a result of using the digested monomeric sugars for algae cultivation. At the end of the process, 18% of rice bran remained as an insoluble dietary fiber fraction. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 93%

Section: Starch/glucose Enzymatic Extraction and Algae Cultivationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Transformation of rice bran into single‐cell protein, extracted protein, soluble and insoluble dietary fiber, and minerals

2019

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“…The yield value ( Y ) of component i was calculated by.

Y_{i} = (m_{i, extracted} / m_{i, initial}) \times 100 .

where m i ,extracted and m i,initial are the mass of extracted component i after fractionation and in the original extract (before fractionation), respectively (Pruksasri & Novalin, 2018).…”

Section: Methodsmentioning

confidence: 99%

Bacillus siamensis FVP1 as a potential probiotic for enhancing nutritional aspects of soybean meal

Homsuwan

Pruksasri

Ngampanya

2023

Int J of Food Sci Tech

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Microbial fermentation is an effective approach for enhancing the nutritional value of soybean products. In this work, Bacillus siamensis FVP1, isolated from fermented vegetables, was used for the solid-state fermentation of soybean meal. After 48 h fermentation, the amounts of allergenic proteins (glycinin and βconglycinin) and non-digestible oligosaccharides (stachyose) were significantly reduced. In addition, the ratio between essential and non-essential free amino acids increased 3.05-fold. The total phenolic, total flavonoid content, and antioxidative properties were significantly enhanced after fermentation. After fractionation, the <10 kDa fraction had high peptide content as well as antioxidant activities. However, the peptide yield was relatively low (34.04%). This strain exhibited antibacterial activity against Escherichia coli and Staphylococcus aureus as well as a lack of antibiotic resistance. Together with its ability to survive in gastric juice (82.8%) and bile salt (80.4%), the strain FVP1 could be considered a potential probiotic and applied to functional food supplements.

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